Pasta with Chicken, Asparagus, and Alfredo Sauce
vxdaThis creamy Alfredo sauce pairs perfectly with asparagus. Combined with pasta, it creates a truly comforting meal – delicious and satisfying.
Ingredients
- 150 g pasta
- 1 pcs chicken fillet
- ½ pcs asparagus
- 1 tbsp butter
- 125 ml cream
- 1 egg yolk
- ⅓ cup parmesan cheese
- ⅓ tsp nutmeg
- 3 tbsp parsley
for the chicken
- salt
- ½ garlic
- 1 tbsp olive oil
Instructions
- 1
Set water for the pasta, salt it, and bring to a boil. Clean the chicken breast, remove any membranes and bones, cut lengthwise in half, then across into thin strips. Season the meat with salt and white pepper, rub with grated garlic, and drizzle with olive oil.
- 2
Snap off and discard the tough ends of the asparagus, rinse the stalks, and cut into 1/2 cm thick slices, leaving the upper parts whole. Add to the boiling pasta about 3 minutes before the end of cooking. Drain the pasta with asparagus, reserving 3 tablespoons of the cooking water.
- 3
Melt butter in a pan, add the chicken pieces, and sauté, then transfer to a plate. Pour cream into the pan after the chicken, add the egg yolk, and whisk vigorously. Heat for a moment, add Parmesan cheese and nutmeg, and mix. Add the chicken, drained pasta with asparagus, and the reserved cooking water. Heat while stirring, and season with salt and black pepper if needed. Sprinkle with chopped parsley and serve.